Hong Kong is an epicenter of culinary diversity, where the luxurious meets every day in an explosion of flavors and cultures. This vibrant city offers an unparalleled dining experience, ranging from opulent Michelin-starred establishments to humble yet mouthwatering street food stalls.
Recently, Australian celebrity Chef Curtis Stone embarked on an exhilarating journey to explore this gastronomic wonderland. Filming the third season of his popular show ‘Field Trip with Curtis Stone’ for PBS, Stone delved deep into the heart of Hong Kong’s culinary scene, capturing the essence of Asia’s top culinary destination.
The episode, a unique 1-hour standalone feature, will immerse viewers in Hong Kong’s vibrant culinary scene through Chef Stone’s perspective. During his visit, he explored an array of dining options throughout the city, fishing villages, and beyond, showcasing everything from traditional Cantonese cuisine to innovative fusion dishes. This episode is set to air on Create Network on June 1, 2024, at 5 pm and 10 pm ET in 350 markets and on select PBS stations and the PBS app. Additionally, it will be available for streaming on Peacock in July 2024. Create Network, a PBS affiliate is accessible via cable and streaming in select markets.
“Filming in Hong Kong has been an exhilarating experience. The city’s diverse culinary scenes and captivating local ingredients have left a lasting impression on me. Working alongside talented local chefs and immersing myself in the culinary community has been a joy. I am excited to share the unique flavors and inspirations from Hong Kong with viewers worldwide, inviting them to embark on their exploration of Hong Kong’s culinary magic through our program,” said Stone.
Michael Lim, Director-Americas, Hong Kong Tourism Board, said, “We are thrilled to partner with celebrity Chef Curtis Stone to showcase Hong Kong’s iconic culinary scene in ‘Field Trip with Curtis Stone.’ As the show’s first episode is set in Asia, we are proud to see Hong Kong represented by such a worldly and talented chef.”
In the Hong Kong episode of ‘Field Trip with Curtis Stone,’ Stone takes viewers through his epic culinary journey.
DAY 1: Chef ArChan Chan of Ho Lee Fook leads Curtis to Saam Hui Yaat, her preferred dim sum spot, where a master chef has been honing his skills for forty years. Curtis then travels to Tai O, a historic fishing parish located on the western side of Lantau Island and an exciting tourist destination in Hong Kong, where he cures duck eggs with an octogenarian and meets Lee and his father, the last two remaining shrimp paste makers on the island.
DAY 2: Curtis visits the Kung Wo Beancurd Factory in Sham Shui Po, where Renee So boldly decides to leave her finance career behind and join her father in running the family business. Later, Michelin-starred chef Vicky Cheng guides Curtis along Des Voeux Road, introducing him to dried seafood delicacies before they return to his restaurant, VEA, to create a dish featuring dried sea cucumber. The day concludes with Curtis receiving a bruising from Master Sam Lau, a martial arts legend whose most famous student was Bruce Lee.
DAY 3: Chef ArChan Chan accompanies Curtis to the live seafood markets on the boardwalk of Sai Kung, followed by a lesson behind the wok at Ho Lee Fook.
As the episode concludes, Stone sails on an iconic red junk boat in Victoria Harbor, overlooking the skyline and reminiscing on all the food, sights, and friends he encountered in Hong Kong.
Renowned for his culinary prowess and charismatic presence, Stone has made a name for himself as a culinary explorer. His show, ‘Field Trip with Curtis Stone,’ takes viewers on a gastronomic adventure worldwide, highlighting diverse food cultures and traditions. For the third season, Stone’s choice of Hong Kong as a critical location underscores the city’s status as a global food hub. Hong Kong’s irreplaceable blend of Eastern and Western influences, coupled with its historical ties to both British colonialism and Chinese heritage, provides a rich tapestry of culinary delights that Stone was eager to explore.
“Filming in Hong Kong has been an exhilarating experience. The city’s diverse culinary scenes and captivating local ingredients have left a lasting impression on me. I am excited to share the unique flavors and inspirations from Hong Kong with viewers worldwide, inviting them to embark on their exploration of Hong Kong’s culinary magic through our program.”
Australian Celebrity Chef Curtis Stone
Hong Kong boasts an impressive array of Michelin-starred restaurants, each offering a distinct dining experience. One of Stone’s highlights was his visit to Lung King Heen, the first Chinese restaurant to receive three Michelin stars. Under the masterful guidance of Executive Chef Chan Yan Tak, Stone sampled exquisite dishes that epitomize Cantonese cuisine’s elegance and precision. From delicate dim sum to meticulously crafted seafood dishes, Lung King Heen represents the pinnacle of fine dining in Hong Kong.
Stone also visited the celebrated T’ang Court, another three-Michelin-starred gem known for its refined take on traditional Chinese dishes. He experienced the seamless fusion of flavors and techniques that define modern Cantonese cuisine here. Dishes like the crispy salted chicken and braised abalone showcased the meticulous attention to detail and respect for ingredients that are hallmarks of Michelin-level cooking.
Contrasting with the opulence of Michelin-starred dining, Hong Kong’s street food scene offers an equally compelling, albeit more accessible, culinary experience. Stone immersed himself in the bustling atmosphere of local food markets, where he encountered an array of delectable treats. From the aromatic skewers of curry fish balls to the iconic egg waffles, Hong Kong’s street food is a testament to the city’s pulsating culture and entrepreneurial spirit.
One memorable stop was at the Temple Street Night Market, where Stone sampled a variety of street foods that define the local palate. The smoky aroma of grilled squid, the satisfying crunch of freshly made dumplings, and the sweet indulgence of mango mochi provided a sensory overload that Stone eagerly embraced. These encounters highlighted the ingenuity and passion of Hong Kong’s street food vendors, who transform simple ingredients into culinary masterpieces.
Hong Kong’s culinary scene is renowned for its fusion of cultural influences. This phenomenon is most evident in its cha chaan tengs (tea restaurants), where East meets West in a delightful medley of flavors. Stone visited the iconic Australia Dairy Company, a beloved institution known for scrambled eggs and macaroni soup. This unique blend of Western comfort food with a Cantonese twist exemplifies Hong Kong’s innovation ability while honoring tradition.
Another fascinating stop was at Yardbird, a contemporary izakaya that blends Japanese techniques with local ingredients. Stone marveled at the inventive dishes, such as the signature yakitori skewers, which exemplify the creativity and adaptability of Hong Kong’s culinary landscape. These fusion establishments represent the dynamic nature of Hong Kong’s food culture, where experimentation and tradition coexist harmoniously.
“We are thrilled to partner with celebrity Chef Curtis Stone to showcase Hong Kong’s iconic culinary scene in ‘Field Trip with Curtis Stone.’ As the show’s first episode is set in Asia, we are proud to see Hong Kong represented by such a worldly and talented chef”
Michael Lim, Director – Americas, Hong Kong Tourism Board
Throughout his journey, Stone explored the delicate balance between preserving culinary heritage and embracing innovation. At Tai O Fishing Village, he discovered the age-old tradition of shrimp paste production, a practice that has sustained the local community for generations. Stone’s visit to this quaint village underscored the importance of maintaining culinary traditions in an ever-changing world.
Conversely, at the modernist restaurant Bo Innovation, Stone witnessed the avant-garde approach of Chef Alvin Leung, who reinterprets classic Chinese dishes with a contemporary twist. Leung’s molecular gastronomy techniques and bold flavor combinations push the precincts of conventional cuisine, offering a glimpse into the future of Hong Kong’s culinary evolution.
Chef Stone’s exploration of Hong Kong’s culinary landscape for ‘Field Trip with Curtis Stone’ vividly captures the essence of this gastronomic paradise. From the unparalleled luxury of Michelin-starred restaurants to the vibrant chaos of street food stalls, Hong Kong’s diverse food culture is a testament to its rich history and dynamic present. Stone’s journey highlights the city’s ability to honor its culinary heritage while embracing innovation, making Hong Kong a must-visit destination for food enthusiasts worldwide. As Stone’s field trip reveals, Hong Kong is not just a city that eats well but lives and breathes its culinary passion.
